Go Back
+ servings
rows of chocolate caramel coconut macaroons
Print Recipe
5 from 1 vote

Chocolate Caramel Coconut Macaroons

Classic Coconut Macaroons filled with a puddle of caramel and drizzled with chocolate
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert
Keyword: Caramel, Chocolate, chocolate caramel, chocolate caramel coconut macaroons, coconut, coconut macaroons, Cookies, macaroons
Servings: 24 cookies


For Macaroons:

  • 1 14oz bag sweetened coconut flakes
  • 3/4 cup plus 2 tablespoons (273 grams) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 1/2 cup (85 grams) chocolate chips

For Caramel:

  • 1/2 cup (99 grams) granulated sugar
  • 2 tablespoons cold water
  • 1/4 cup heavy cream
  • 1 tablespoon (14 grams) unsalted butter


For Macaroons:

  • Preheat oven to 325 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium bowl combine the coconut flakes, sweetened condensed milk, and vanilla. Mix fully and set aside.
  • Using a hand mixer or a stand mixer beat the egg whites until stiff peaks form. Gently fold the egg whites in the coconut mixer until fully combined.
  • Scoop about 1 tablespoonful of the mixture onto the prepared baking dish. Leaving about an inch between each cookie. Flatten the cookies so they are about 1/2 inch thick.
  • Bake the cookies for 20-25 minutes, rotating the pan often until the edges of the cookies are browned.
  • Allow the cookies to cool for a couple of minutes and then use your thumb or the back of a spoon to make a small indention in the center of each cookie.

For Caramel:

  • In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
  • While the sugar cooks warm the heavy cream in the microwave.
  • When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
  • Remove from heat and add butter. Whisk until melted and smooth. Let cool.


  • Allow the caramel to cool slightly and then spoon a small amount of caramel into the indention of each cookie.
  • Melt the chocolate in the microwave in 15-second intervals until it is a smooth and thin consistency.
  • Drizzle the chocolate over each cookie.